Thursday, June 12, 2014

Blueberry Swirl Bread!

Well, it's my birthday today! I won't say how many years I'm celebrating, but I will say I'm grateful for every one of them. Sooo many stories, sooo much life......It's funny how bread and bread-making has been woven into many of those years. So,as I was preparing to write this blog, I got to thinking about those online tests you can take.....You know...."What song are you?"....."What character in a book are you?" etc, etc (I never bother taking these tests...usually) ..... BUT, if there was a "What bread are you?" test, I got to thinking, "What kind of bread AM I?"

I texted two of my favorite ladies and asked them. They, of course, thought I was crazy. However, they did respond. One thought "cinnamon roll" .....the other said "something with a great crust and soft in the middle". Their answers made me laugh. But I still was asking MYSELF that question, frustrated because there are SO many choices. I ended up limiting myself to breads I had baked lately and came up with the Blueberry Swirl Bread. It's sweet, but not over-the-top....the blueberries have an honest taste to's fun and fairly simple to make.

So there. If you don't know me, now you know a little more about me. I'd love to hear from some of you....What kind of bread are YOU? While you're pondering that, you might want to try this tasty recipe!

Blueberry Swirl Bread

1 Tbsp/packet Red Star Platinum yeast 
¼ Cup warm water
½ Cup warm milk
1 Tbsp. sugar
1 lg. egg yolk
1 Tbsp. butter, softened
¾ tsp. salt
2 ¼ + unbleached, all-purpose flour

¼ Cup butter, softened
¼ Cup sugar
1 Tbsp. cinnamon
2 Cups blueberries (I used frozen)
1 lg. egg, beaten (for egg wash)

Dissolve yeast in water in the EZ DOH bucket. Add remaining ingredients and EZ-DOH it for 2-3 minutes, or until a soft, smooth dough forms (Add additional flour if necessary, but don’t let the dough get too dry). Remove dough from bucket; spray the bucket with cooking spray. Replace the dough, cover and let rise until doubled. While dough is rising, mix the butter, sugar and cinnamon for the filling. When the dough is risen, place on a lightly floured surface and roll out into a rectangle (approx. 18x12”).  Preheat the oven to 375. Spread the filling evenly over the dough and sprinkle berries over the filling. Roll up, cinnamon-roll-style, starting at a long edge. You will have a long log…..and now you’re going to have to work quickly and carefully……Cut the log in half length-wise, leaving an inch uncut. Carefully lift one strand over the other. Repeat until you’ve reached the end. Join the ends to create a circle and press together to seal. I baked mine in a greased 10” cast iron skillet. You can choose a 9-10” cake pan also (greased). Quickly transfer the round loaf to the greased pan. Brush with the beaten egg.  Bake for 20-25 minutes, until golden. Cool. Sprinkle with powdered sugar, if desired. 


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